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DEHYDRATOR
14
STORING DRIED FOODS
When food is suciently dehydrated, thoroughly cool before storing (approxi-
mately 15-30 minutes). If food is allowed to sit too long in the open air, it will
begin to absorb moisture. Select appropriate storage containers and store at
optimal conditions. If moisture or condensation appears in storage container,
food has not completely dried. Return to dryer and continue to dehydrate until
completely dry.
Containers:
Any container that is clean, airtight, and moisture-proof is suitable for storage.
Fill each container as much as possible. Heavy, zippered plastic bags or heat-
sealing bags make excellent choices. Filled bags may be placed in metal cans
with lids (shortening or coee cans are good). This will keep out insects and
light. Glass jars with tight-tting lids can be used with or without plastic bags.
Plastic containers with lids are good, but should be used in conjunction with
locking plastic bags, because plastic containers are not airtight. Do not use
paper or cloth bags, lightweight plastic bags, bread wrappers, unlined metal
containers or any container without a tight-tting lid.
Labeling:
Label dehydrated food with the name of the product, date dried, and quantity/
weight. This helps in rotating food and minimizes waste.
Location:
Cool, dark and dry are the keys to maintaining the quality of dried food. Glass
jars or plastic containers should be placed in a paper bag or in a closed cabinet
to keep out light. Cement walls and oors are often damp. Dried food contain-
ers should not be placed directly on the oor, or touching a basement or cellar
wall. Do not store dried food near items with a strong odor, such as varnish,
paint remover or kerosene.
Length of Storage:
In most cases, dried fruits and vegetables should not be stored longer than one
year. Plan to use all dried meats, sh, poultry or jerky within a month or two. Ro-
tate on a rst-dried, rst-to-be-used basis. Check dried foods periodically. If the
food seems more moist than when packed, moisture may be getting into the
container. Spread food on drying trays and re-dry. Then pack the food in an air-
tight container. Mold indicates that food was not properly dried the rst time,
or was not properly stored. Discard or compost moldy food. Do not try to use it.
RECONSTITUTION
Reconstitution refers to putting moisture back into food. You will often want
to reconstitute dried foods before adding to recipes, using as side dishes or
combining with other ingredients.
• When allowed to soak in liquid dried food will swell to its original shape and size.
• Place food in a container with enough water or liquid to cover. Then soak until it is
at desired consistency.
• Refrigerate while soaking to prevent spoilage. Do not add seasonings during
this process.
• You may use liquids other than water, including juices, consommé, milk, etc.
• Try not to use more liquid than necessary for reconstitution, as nutrients will
be drained away with the excess.
• There is no need to reconstitute ahead of time when making soups. Dried
vegetables can be added directly to the soup about one hour before serving.
• For chopped or shredded vegetables and fruits to be used in cookies, no re
constitution is usually needed. If the pieces are crisp and dry, sprinkle with 1
Tbsp. water per ½ cup of dried food.
• For vegetables and fruits to be used in soués, pies, quick breads, doughs or
batters, use 2 parts water to 3 parts (by volume) dried food.
• For vegetables and fruits which will be cooked in liquid, such as vegetable
side dishes, fruit toppings, and compotes, use 1 to 1½ parts water to 1 part
dried food. Extra liquid may be required for proper cooking.
• Chopped and shredded foods reconstitute quickly. Generally, 15 to 30
minutes is sucient. Whole pieces or slices of fruit or vegetables and meat
cubes take longest to reconstitute and are best left to soak in the refrigerator
overnight.
• Some foods take longer to reconstitute than others. Carrots and beans
require more time than green peas or potatoes. A rule of thumb: those that
take the longest to dehydrate will take the longest to reconstitute.
• If food cannot be soaked as long as neccessary, place in boiling water, remove
from stove, and let stand 2 to 3 hours.
• Rehydrating meat is usually completed in 1 to 4 hours by soaking in an equal
amount of water (in the refrigerator), or by gently simmering in water. Use
only enough water to cover meat.
• If you drain reconstituted foods, save the liquid. This liquid has great
nutritional value. Freeze for use in soups, leathers, pies or compotes.
• Do not add spices, salt, bouillon cubes or tomato products until vegetables
are reconstituted and cooked. These items may hinder rehydration.